Copia: Napa Valley's Culinary Center Opens

COPIA: The American Center for Wine, Food & the Arts is a cultural museum and educational center located in the city of Napa in the heart of Napa Valley. This 80,000 square foot culinary complex had it’s grand opening on November 18, 2001. The museum’s mission centers on how wine and food influence our culture and contribute to our quality of life. It seems natural for this organization to be located in the Napa Valley, California’s epicenter of premium wine, gourmet food and natural beauty.

If you visit, you will be able to experience all five senses – the physical beauty of the center’s setting along the river, the sound of live music on the outdoor terrace, the sweet fragrances of the garden and, of course, the taste of food and wines at sample tastings or in the premier dining room, Julia’s Kitchen. COPIA's daily 30-minute classes are included with admission and cover everything from sparkling wines to Asian vegetables. These will be accessible to people with all levels of knowledge about food, wine and the arts, from the novice to the connoisseur. In addition, free tours explore the center's art exhibitions, architecture, and organic gardens. Daily 60- to 90-minute classes are offered for a small fee. They range from wine tastings and food demonstrations to hands-on arts workshops. These are great opportunities to meet authors, artisan producers, chefs, winemakers, and artists. Consult the COPIA calendar for a listing of program dates and times. It is available online at: www.copia.org.

COPIA’s namesake is the goddess of abundance, representing the centuries-old connection between the quality of life, renewal and the fertility of the earth. In 1996, Robert Mondavi purchased 12 acres of land on the oxbow of the Napa River, and donated it, along with a $20 million gift, to COPIA for its new home. Since then, hundreds of local and national industry leaders and enthusiasts have joined to provide ongoing and enthusiastic support for the project.

Plans are underway for a Member’s tour this fall

This Month's Wines....

Merlot ( mair-low)
by Sharon Rosenbaum, Senior Wine Buyer

This distinguished red wine grape has been important in its native France and has recently gained much acclaim among California winemakers and the wine consuming public. In Bordeaux, it is the principal grape of the Pomerol and St. Emilion districts. It is widely planted throughout the rest of the area, where it is blended with Cabernet Sauvignon and Cabernet Franc. As a blending grape, Merlot adds softness and complexity to the more astringent Cabernets. In California, Merlot was virtually unknown until it was planted during the Cabernet boom of the 1970s to serve as a secondary grape. On its own, Merlot does indeed make a lovely wine with all the richness of Cabernet, though softer and therefore enjoyable with less aging. Currently, the better California Merlots command prices similar to the top Cabernet Sauvignons and, in some cases, wine-makers are now adding a bit of Cabernet to their Merlot wine, reversing the traditional roles of these two noble grapes. Merlot wines are always dry, range in color from ruby to very dark garnet and, as with most reds, are most enjoyable at cool room temperature.

2000 Mt. Hayes Winery California

Mt. Hayes 2000 Merlot is 100% Merlot, yet a blend of super premium grapes from three vineyards. One vineyard is located in the San Francisco Bay Delta region of Northern California and the other two are in Monterey and San Luis Obispo, both in the Central Coast appellation. After the harvest and crush, this wine was fermented in temperature controlled stainless steel tanks to preserve the bright fruit flavors and fresh aromas. Barrel aging adds vanilla and spice. The Mt.Hayes Merlot is deep garnet in color with aromas of plum, blackberry and a touch of spice. Flavors are ripe and rich with notes of cherry and black currants. The texture is smooth and silky with firm, yet subdued, tannins. This is a versatile food partner, excellent with the cheese course, a hearty rustic soup, roast chicken with sausage stuffing, or a simple chocolate dessert. Drink now or can cellar over the next 1-2 years.

2000 St. Jirat Lodi

The 2000 St. Jirat Merlot is a blend of two vineyards and two grape varietals – 90% Merlot with 10% Cabernet Sauvignon. The Merlot grapes were grown in a western facing vineyard in Lodi, benefiting from full daytime sun and cool, marine-influenced mornings and nights. This vineyard originated during the Gold Rush days about 150 years ago. Today, its Merlot grapes offer rich, concentrated flavors. This vineyard is located in the easternmost section of Lodi close by the foothills of the Sierra Nevada mountain range. The Cabernet Sauvignon was grown in a 20-year old Monterey vineyard, famous for its red wines. Cabernet adds firm tannins to the structure, complex fruit aromas and flavors, and the vanilla and spice of oak aging. This wine is delicious with a hearty lamb stew, grilled tuna steak or risotto with wild mushrooms. Enjoy now and over the next 1-2 years as the wine softens.

Camille Stagg is a food, wine and travel journalist and author. Her latest book is "The Eclectic Gourmet Guide to Chicago" (Menasha Ridge Press). She was food editor of both the Chicago Sun-Times and Cuisine magazine.

Peppered Tuna Steaks in a Merlot-Balsamic Sauce

Ingredients

2 tuna steaks, about 1 lb each
11/2 tsp cracked black peppercorns
1 Tbsp unsalted butter, divided
1 Tbsp extra virgin olive oil, divided
2 medium cloves garlic, minced
1 medium onion, thinly sliced
2/3 cup Merlot
2 Tbsp Balsamic vinegar
11/4 tsp grated lemon zest, optional
2 tsp minced fresh tarragon, or 1/2 tsp dried
Coarse salt to taste

Preparation

Rinse fish; pat dry with paper toweling. Press cracked peppercorns into surface of steaks. Heat medium nonstick skillet over medium-high heat, about 2 minutes. Add half the butter and half the olive oil; stir. When butter is melted, turn heat to high. Add tuna steaks, searing about 3 minutes on each side for rare. Or sear slightly longer for medium to medium-well done. Transfer tuna to a warm platter. Reduce heat to medium, add remaining butter and oil. Sauté garlic and onion slices until softened. Stir in Merlot, Balsamic vinegar, lemon zest and tarragon; increase heat and reduce liquid by about a third. Sprinkle tuna with a little coarse salt and serve with sauce.

Preparation time: Preparation time: about 18 minutes
Cooking time: 15 minutes
Makes 4 -6 servings.

Quote:

Hugh Johnson
“The Story of Wine” b. 1939